Description
This hearty paprika beef stew is a comforting dish that combines tender beef with vibrant peppers and rich tomatoes. Perfect for chilly evenings, it’s a warm embrace in a bowl.
Ingredients
Scale
- 2 lbs (900g) beef shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 2 tablespoons sweet paprika (preferably Hungarian)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup beef broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium carrots, sliced
- 1 bay leaf
- 1 tablespoon apple cider vinegar (optional)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. When the oil is hot, add the diced beef shoulder and brown it on all sides for 5-7 minutes. Be careful not to overcrowd the pan to ensure even browning.
- Add the diced onions and minced garlic to the pot. Sauté for about 3-4 minutes until the onions are translucent and the garlic is fragrant.
- Sprinkle the sweet and smoked paprika, cumin, oregano, salt, and pepper over the meat and vegetables. Stir well and let the spices toast for 1-2 minutes to enhance their flavors.
- Pour in the beef broth and the canned tomatoes (with juice) into the pot. Stir everything together and bring it to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.
- Add the diced bell peppers, carrots, and bay leaf. Cover the pot and let the stew simmer on low heat for 1.5 to 2 hours. Stir occasionally and ensure the stew does not stick to the bottom. The meat should be tender and juicy.
- After the cooking time, once the meat is tender, remove the bay leaf and add the apple cider vinegar if using. This adds a pleasant acidity to the dish.
- Serve the stew warm and garnish with freshly chopped parsley or cilantro for a fresh touch.
- Prep Time: 15 mins
- Cook Time: 1.5 to 2 hours
- Category: Dinner
- Method: Stewing
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: To ensure the stew has the perfect consistency, add broth as needed. If you prefer a thicker stew, let it simmer longer to reduce the liquid. Avoid overcrowding the meat when browning; work in batches if necessary for even browning and better texture.